Santa Monica Farmers' Market
Manager Laura Avery chats with Barbara Spencer of Windrose Farm, a certified organic farm
in Paso Robles. The certified organic farm has young spring onions
(Italian Heirloom onions) and green garlic, both are sweeter in spring. Barbara
also has radish greens, baby heads of lettuce, chard, radicchio and endive, all
good for warm salads.
Laura also speaks with French chef Alain Giraud, who will open Anisette Brasserie in April. With him is chef de cuisine Brendan Collins, who shares a recipe for asparagus, Trompette du Mort (Horn of Plenty) mushroom and turkey egg omelets (turkey eggs from Peter Shana's farm). Collins explains how to "roll" the omelet like a pro.
If you love mussels and oysters, head over to 3rd and Arizona this Wednesday, March 26. From 10am-1pm, the Santa Monica Farmers' Market will feature a special chef's demonstration. Robert Jenkins of Carlsbad Aquafarm will demonstrate how to shuck and cook oysters, and prepare fresh mussel chowder.
Anisette (in the Clock
225 Santa Monica Blvd
between 2nd and 3rd St
Santa Monica, CA 90401
Music break: Bees Bein' Strugglin' by The Octopus Project